• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic. Thinly slice onion. Grate the carrot. • Drain the sweetcorn. Drain and rinse black beans.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot until tender, 2-3 minutes. • SPICY! The spice blend is hot! Add less if you're sensitive to heat. Add garlic, Mexican Fiesta spice blend and tomato paste, stirring, until fragrant, 1 minute. • Add beans, the water, brown sugar and plant-based butter and cook, stirring, until thickened, 2-3 minutes. • Remove pan from heat. Stir through half the enchilada sauce until combined. Season to taste.

• Lay mini flourtortillas on a flat surface. Spoon bean filling down the centre of each tortilla. • Roll tortillas up tightly and place, seam-side down, evenly spaced on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Bake taquitos until golden and starting to crisp, 8-10 minutes.

• Meanwhile, roughly chop baby spinach leaves. • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the kernels are “popping” out.

• To the bowl of charred corn, add baby spinach leaves and a drizzle of olive oil. • Toss to combine. Season to taste.

• Divide black bean taquitos between plates. • Top with remaining enchilada sauce and corn salsa. • Drizzle over plant-based mayo to serve. Enjoy!